What you will be doing:
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Manage all Kitchens in the absence of the Cluster Executive Chef
Create all food menus with the guidance of the Cluster Executive Chef
Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
Meet with Storekeepers to ensure quality & par levels are maintained
Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
Conduct daily shift briefings with all Sous Chefs
Ensure all kitchen Colleagues are aware of standards and expectations
Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
Balance operational, administrative and Colleague needs
Ensure proper staffing and scheduling in accordance to productivity guidelines
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
Qualifications
Your experience and skills include:
Previous leadership experience in the culinary field required
Journeyman’s papers or international equivalent required
Diploma Certification in a Culinary discipline an asset
Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel’s financial goals
Computer literate in Microsoft Window applications required
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
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